Harvesting Cinnamon and Processing it at Home

harvesting cinnamon and processing cinnamon

I spent part of Saturday harvesting cinnamon and processing it.

One of the most delicious spices in the world is cinnamon – and, joy of joys, we have a cinnamon tree growing on our property – and I figured it was about time to harvest some and share the process with you.

Unlike most spices, the portion of cinnamon we use in cooking is the bark. Cinnamon sticks

Harvesting cinnamon requires taking down a good-sized branch or trunk, removing the gray outer bark, then peeling and drying the delicious inner bark.

We harvested enough cinnamon for a year’s worth of cooking (at least), though now that we have such a ready abundance I might start finding new things to use it for.

Harvesting Cinnamon

Cinnamon trees, according to Infogalactic, “are 10–15 metres (32.8–49.2 feet) tall,” and are a member of the Laurel family.

Most of the trees I see around here are in the 25′ range. The one I harvested from was maybe 20′ and is probably a younger tree.

Essentially, cinnamon harvesting is just a matter of cutting down some branches or the entire trunk of a tree.

harvesting cinnamon

There seems to be a time of year that it’s better, so to figure out when that was I just spied on my neighbors and waited until one of them harvested some. Heh.

Cinnamon is propagated from seeds and I’ve seen baby trees scattered here and there all around the woods here. When I get my own land I hope to dig some saplings up and plant a hedge of them that I can cut as needed for a regular supply of cinnamon.

Also according to Infogalactic, one common method of harvesting cinnamon is “growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level. The following year, about a dozen new shoots will form from the roots, replacing those that were cut.”

That would work well for me. The hard wood left after harvesting the bark can then be used for charcoal production. You can also use cinnamon leaves to make cinnamon tea, which is pleasant and good for you.

Processing Cinnamon

The rough outer bark of cinnamon isn’t flavorful or pleasant to eat, so that is scraped off.


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You want the inner layer, which you can see is red-orange:


It gets a lot redder as it oxidizes and dries.

After scraping off the outer bark, score and peel off the inner bark in sheets.


It’s crumbly and if there are any knots in the wood they’ll break the bark as it peels, but don’t worry about getting it perfect.

Chances are you’re going to grind the stuff anyhow.

Here’s some of the peeled cinnamon drying out:


Harvesting and processing cinnamon is a great afternoon project.

For those of you who aren’t in the tropics, cinnamon is a tropical tree but can take some cold. Chances are good that you can grow them up into north Florida or so with some protection, especially when the trees are young.

Cinnamon’s cousin the camphor tree (Cinnamomum camphora) has invaded that whole range, so that may be a good precedent.

Interesting experiment: I wonder what the inner bark of a camphor tree might taste like in cooking? Or as an herb?

Someone go peel a branch and let me know! I would totally be doing that RIGHT NOW if I still lived in Florida.

When to Harvest a Pumpkin or Winter Squash


I get asked now and again when to harvest pumpkins or how to tell if a squash is ready to pick.

Well, on Friday I posted a video demonstrating when to harvest a pumpkin or winter squash:

Though those aren’t the best demonstration specimens, I covered the basics in the video.

I know for most of you this is EXACTLY the wrong time of year to share a post like this as pumpkin season is long gone. Perhaps it will help you later this year, though, once you all thaw out and get your gardens going.

Here’s a quick overview on how I know when to harvest pumpkins and winter squash.

Is the Stem on the Fruit Still Green?


Then don’t cut it. That means the fruit is still receiving nutrition from the main vine.


If the Pumpkin Stem is Yellow or Brown, Cut it!


The fruit is no longer receiving sap from the plant, so it’s time to cut that pumpkin or winter squash off and bring it inside.

If the Main Vine is Dead, Harvest That Squash!


Sometimes, as was the case with at least one of the pumpkins in my video, the stem on the fruit may still be green but the main vine is withing away and dying.

Chances are nothing else is going to happen, so cut the fruit and bring it inside.

If the Fruit is Damaged, Use it for Soup!


If there’s a rotten spot on your pumpkin or winter squash, chances are it’s not going to keep well on the shelf. Go ahead and cut it, then use as soon as possible. The flavor won’t be as good as a “cured” pumpkin or squash, so I like to remove the damaged portion, peel and seed the fruit, then use them for soup.

How to Harvest a Pumpkin or Winter Squash Properly

It’s important to leave a bit of stem on your pumpkins or winter squash when you harvest them.


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Like this:


I usually leave about an inch. I don’t pluck the pumpkins from the stems or break them off, I cut them nicely.

In the video I’m using these Felco picking and trimming snips (which I love for taking cuttings and precise trimming work). Those have been a go-to tool for me since I bought them for my old plant nursery. Great little snips.

Any pair of pruners will work, though. Just be gentle and don’t accidentally break the entire stem off the fruit. That leaves an entry for decay microorganisms which can lower the storage time of your squash significantly.

Taste Takes Time


Unlike most vegetables which are at their best when fresh harvested, pumpkins and winter squash improve in flavor when stored for at least a few weeks.

I like to pick on a dry day, if possible, then let the fruit dry a little further on the back porch. Once they’re good and dry, I bring them inside and set them on a shelf to “cure” for a bit.

Seminole pumpkins will keep for as long as a year… or longer.

Other varieties tend to keep for at least a few months, though some winter squash, like Delicatas, don’t keep long at all, so use those first.

And speaking of using pumpkins and squash, Rachel recently posted a video on how she likes to cook and use the many pumpkins and squash we grow and purchase from farm stands.

Roasting Pumpkins and Squash

Roasting a pumpkin in the oven is simple – here’s how Rachel does it:

Enjoy the winter, everyone.

May this post encourage you to look ahead to spring and plan out those amazing gardens with lots of pumpkins and squash.

I just planted some more a few days ago. Can’t stop the pumpkins!

Primitive Charcoal Making/Biochar Production


primitive charcoal making

Yesterday I shared how I made potting soil. I also posted a video recently on how I used primitive charcoal making to create biochar I could add to the thick clay as nutrient bunkers.

When you want fast charcoal, it’s hard to beat a raging fire, but that’s not the way to get the most charcoal or the highest-quality coals.

In my neighborhood the local farmers make cooking charcoal like this:

That fire ended up burning for two weeks or so, then they harvested bags and bags of charcoal from inside of it.

This fellow uses a similar method I would love to try:

One of the preferred charcoal woods around here is Gliricidia sepium, but locals also use cinnamon, sea grape and even mahogany, though the latter is preferred for lumber instead of charcoal.

The finished charcoal is hard and rings with a high “clink” when struck. It’s beautiful stuff.


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Almost any wood can be made into charcoal, but softer woods aren’t particularly good for cooking as they burn up too quickly in a fire. Instead, I use those for biochar.

Why Primitive Charcoal Making? Why Not Make Something Fancy?


If you have a biochar kiln you can convert everything to char, even weeds, but it’s hard to do that when you’re raking coals around.

Really, I’m totally low-tech in my gardening and homesteading. I even failed at tower gardening. I’ve learned my lesson. If it’s complicated and requires electricity, plumbing, welding, solar, etc. – I’m going to screw it up.

Instead of just telling you all how lousy I am with tech, I should probably spin it and brag about how “sustainable” I am. Or claim I’m “embracing the rich simplicity of the past.”

But no, I’m just good at breaking things. Heck, I barely even drove my new van and it broke.

Fortunately, I can make lots of charcoal by gathering branches and open burning, or digging it into the ground and covering for a slow burn that gets me a lot more higher quality charcoal.

I’m planning to grow hedges of Gliricidia for this kind of primitive charcoal production once I get a new homestead. That will be a ton of fun. I love chop-and-drop.

I want to do the same with Inga trees in an alley cropping system.

Getting the Gardens Going Again



I apologize in advance to those of you dealing with January cold. Maybe this will send some warmth your way.

Back on Wednesday I posted that I was going to say “heck with it” and plant garden beds again even if the house sells before I can harvest.

I liked this comment by dfr2010:

Sounds like you made the right choice. Possible outcomes:

1. You get to harvest what you’ve planted, without moving.
2. You have to move, but get to harvest anyway.
3. You have to move, and someone else moves in … you’ve given them quite the potential house-warming present!

Doesn’t sound like there’s any real downside to me.

Heck, I’ve planted fruit trees across multiple previous properties at this point. People are harvesting and enjoying fruit now that they didn’t have to plant. No loss.

On Wednesday after finishing up some office work I took to the gardens and brought the camera with me.

You can see how I use a garden bed as a compost pile for a period of time, then rotate to another bed. I first did this on a lousy, sandy bed back in North Florida. The crops had done horribly in it, so I thought “hey, why not make THIS space the compost pile instead of piling up compost somewhere else?”

This is a crazy idea I like to call

Using a Garden Bed for a Compost Pile

This works great, as I share in greater detail in Compost Everything.

I don’t bother turning compost anymore.

I just pile up compostable materials and let them rot down over time.

If you do this in a garden bed, all the good nutrition that seeps out of the compost goes right into the soil beneath where your crops will find it when you later rake away the compost and plant the ground. Worms are also drawn to that area by the delicious rotting kitchen scraps.


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Look at this beautiful stuff!


After letting a bed rot down like this for 6 months to a year, you can then plant right on top… or steal some of that compost for another project, making sure to leave a bit behind for the crops to come.

I sifted out about 3+ gallons of good compost from this bed using a piece of hardware cloth. You can still see some eggshell pieces, or as Rachel calls them, “slow-release calcium”:


This finer compost gets used when I prepare beds, make potting soil and as food for my potted fruit trees.

The rougher chunks that don’t make it through the screen get thrown into the new compost/garden bed. I also chopped-and-dropped a self-planted moringa tree I’ve let grow there.


Moringa leaves can be used as a fertilizer all by themselves, so it’s great to have some growing near or even in your garden area.

As for the previous compost bed, I broadforked it with my trusty Meadow Creature broadfork to loosen the soil for planting.


Look at me! I’ve literally broadforked my head off!

Man alive, it feels good to get in the dirt again. As for the other beds which weren’t covered with compost, I used my grape hoe to get those weeded, then broadforked them as well.

Now I need to supercharge all these beds with long-term soil-building materials.

…but you’ll just have to wait to see how I do that.

Processing Coffee at Home


Processing coffee at home

Processing Coffee at Home

Now we didn’t process our coffee the easy way. I deliberately didn’t look up all the labor-saving ways to process coffee, much to Rachel’s chagrin.

Instead, I decided to do it all be hand. As I posted last week, it started with harvesting the coffee cherries from the  tree we discovered in the cocoa orchard:

After that, there are four distinct phases to processing coffee.


  1. Removing the coffee beans from the fruit
  2. Fermenting/cleaning the coffee beans
  3. Drying the coffee beans
  4. Removing the “parchment” layer from the dry beans
  5. Roasting and grinding the beans


I’m working on a two-part video right now covering the whole process, which I then hope to edit down into a quick instructional video so you don’t have to listen to all of Rachel’s and my jokes and see all our mistakes.

Part one is already posted and covers removing the coffee beans from the fruit and starting the fermentation process:


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Because we did it all by hand it was a rather time-consuming process. Using your teeth is not necessarily recommended but works much better than any implement I’ve found, unless you do it the easy way and smash with a big board, like this:

Next time.

I will add more to this post as I finish the process, eventually creating a definitive “processing coffee at home” article. I’ve already dried the beans in the video and removed the parchment layer, meaning that it’s time to roast! And today is the day. We’ll finally see how these beans taste and if Liberian coffee holds up to closer scrutiny. It’s hard to find any info on the flavor of Liberian coffee beans, so this experiment is a worthy one. I’ll share exactly how it tastes and have a couple of people give their input.

If you can’t wait to see more on growing coffee, there is more good info here. Plus, a few years ago I did a post sharing the entire process as a Hawaiian couple does it.

And don’t forget, if you’re interested in growing your own caffeine, my little booklet has the answers, even if you live up north.

The Great South Florida Food Forest Project Keeps on Kicking (and More News)


Rachel came safely home from the US and brought me multiple gifts, including new footage from The Great South Florida Food Forest Project.

The Great South Florida Food Forest: Rachel The Good Edition

Here’s Rachel’s footage, edited by me:

The fruit trees are still moving up despite drought earlier this year. One thing I find quite interesting is how a ground cover layer established itself without any planning.

Originally we dropped a bunch of mulch, then at points I threw seeds around and planted some herbs and sweet potatoes… yet they have been replaced with wandering Jew, ferns, mother-in-law tongue and other ornamental species that have happily naturalized in South Florida. Many of them doubtless arrived with the loads of yard waste Dad and I scavenged from the neighborhood.

If I lived in the area, I would probably clean out patches of the volunteers and plant perennial peanut, sweet potatoes and malanga, but hey – it’s better to have a nice mess of ground cover you can’t eat than just patches of sandy grass. It cools the ground and increases organic matter.

Food Forests Can Be Confusing

Another thing I’ve realized about planning food forests in other people’s yards: if they’re not familiar with the species you add or are not particularly interested in plants, a lot of your work and planning will be for naught. This food forest has edible yams, katuk, chaya and cassava in it, none of which are ever eaten (so far as I know). Instead, the main plants consumed are the more familiar ones: pineapple, papaya, mango, etc.

I created a scrub land food forest in Central Florida for a prepper once and after a few months I had to go back and take him on a tour through his own yard in order to re-acquaint him with all the trees we’d planted. Having a food forest tossed into your yard can be overwhelming if you don’t start it yourself!

More Gifts from Florida

Rachel was able to bring some of my paints and brushes as well as my French Easel from the states.

This is what the easel looks like:

art-alternatives-french-easelIt folds up into a briefcase sized box.

This has been nice to have as my rednecked easel was less than satisfactory. Here’s a little 5″ x 7″ painting I did a couple of days ago:Day-31-Sunset-Clouds-Over-Mountains

I’m getting better but need to keep painting every day. I have done so for 34 days straight thus far.

Beyond art supplies, Rachel also brought clothing for the children plus some awesome T-shirts from Cryptofashion I will be wearing in upcoming videos.

Hunting for Land

There are a few unused lots in our neighborhood, overgrown with rainforest. A friend is asking around for us trying to track down various owners and see if they’ll sell.

The property we’re in is up for sale so we need to be ready to jump. My goal is to buy a piece of rough land, build a simple cracker house, and start a new food forest from scratch.

I’ve been starting lots of trees in pots (and in the compost pile):


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Getting land here is interesting, as a lot of the transactions are person to person and not listed by agents.

Helping Out Via Christmas Shopping

If you shop with this link on Amazon, I get a small percentage of each sale.

If you enjoy my writing and videos, use this link and you can go to sleep at night knowing you’re funding a poor family in the third world.


My New Book

I finished the first draft of my latest book in October and it’s currently being proof-read by my main gal Jeanne. It still needs illustrations and a bit of tweaking, along with a cover, but it’s really a solid book with lots of idea for growing tropical edible plants outside their “normal” range. As you know, this is a personal hobby of mine.


I think you’re really going to dig some of the ideas. Soon, soon!

Why the Delay?

Part of the delay in the book getting out was… November. The month of November is “National Novel Writing Month” and both Rachel and I decided to participate in the contest and each wrote a 50,000 word novel over the course of the month.

Fifty. Thousand. Words.

That took some time. I like the way my novel came out and I will be reading Rachel’s soon – I’m sure it’s great. Here’s a little painting I did of her on the 30th, knocking out the last 500 words on her book:


Speaking of painting, I also added the extra challenge of painting a new painting every day for 30 days, and that went nicely. Most of the paintings are rubbish but it definitely upped my skill level. I’m feeling it now and am really enjoying painting again. Soon I hope to offer some of them for sale as a little extra source of income and some tropical joy for my readers.

November was a crazy month – and that’s why the book isn’t out yet.

Coming Soon

I just finished writing a solid post on rainwater harvesting for ThePrepperProject.com and I recorded a good video to go with it. When they both go live I’ll link to them here.

Have a great week, everyone – and until next time, may your thumbs always be green.

Three Ways to Use Logs In Your Garden (Instead of Throwing Them Away!)



Rotting wood and logs are a great addition to the garden.

I see so many people – particularly in South Florida – dragging logs and palm branches to the side of the road in bins for trucks to haul away.

Quit doing that! As I cover in my book Compost Everything: The Good Guide to Extreme Composting and in glorious color film in Compost Everything: The Movie, wood is good for the soil. It breaks down into excellent humus which holds water. When you have poor soil, you want to increase humus and soil nutrition, not send it off to the city dump.

Here are three ways to use wood in your garden and increase your soil fertility long term.

1: Use Chunks of Wood for Garden Boundaries


When my Dad and I built The Great South Florida Food Forest Project, we picked up all the yard “waste” we could find from nearby neighbors and then piled it up, lining the pathsDirtBeforeAndAfter2with the thicker branches and logs.

In a very short period of time, those logs started breaking down into rich soil.

Most of them aren’t there any more and need replacing… but you wouldn’t believe how nice the sand looks where they used to lie.

The image on the left shows what the sand looked like before and after we piled up organic matter.

People love to complain about how “bad” the sand is down in South Florida and how nothing grows there. Yet they rake up all their leaves and throw away logs.

Poor choices.

2. Make Hugelkulture Mounds

A friend of mine cleared a big area of her yard to open up the light for her edible crops, to get rid of the invasive trees, and to make sure hurricanes didn’t send any 2,000lb chunks of tree through her roof.

Instead of making a big burn pile or sending them off to the city, she made a gigantic pair of hugelkultur mounds.

She dug trenches, filled them with wood, then took all the mustard-covered soil on the left and buried the rotting wood.


Now they are rich, flower and food-covered gardens.


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Hugelkultur gardens are an idea I picked up from Paul Wheaton, who in turn probably picked it up from Sepp Holzer.

They can improve the soil for decades.

3. Turn Those Logs into Biochar


When life gives you fallen trees, why not turn them into charcoal and improve your soil for not just decades… but generations!


I burn big open piles because I don’t want to bother making kilns or getting fancy. Plus, I want to fight global cooling.

Though turning charcoal directly into your soil will suck up nutrients and drop your yields, soaking the charcoal first in something like compost tea will allow it to become a resource bank for the soil. Charcoal pieces hold in fungi, bacteria and nutrition like little condominiums, thanks to the intricate pore structure of wood.

Steven Edholm recently shared some tests he did in three garden beds and I reshared it here.


It’s time to think differently about fallen logs and branches.

Don’t view them as “too big for the compost bin” and send them off.

Every time you do that you are exporting fertility from your property. Don’t.

Instead, use one of these three methods and you’ll not only improve your soil, you’ll keep useful material out of the waste stream.

I’ve done all three and my plants love the help. You can too – and can even make it look nice. I once grew a nice cabbage inside a rotting chunk of log I picked up by the side of the road.


Worms, bacteria, fungi, beetles… all of these live in and out of the rotting wood and will happily break it down into rich soil for your garden.

Think differently about fallen trees and you’ll improve your soil long term. I guarantee it!

Steven’s Seedling Apple Tree Update



Steven recently posted a new video updating us on the progress of his seedling apple tree – the first one to fruit – which is bearing good apples, in complete defiance of conventional “wisdom.”

I am a vigorous advocate of growing fruit trees from seed and Steven provided the inspiration for my own apple-growing.


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Though I have to leave behind my Florida apple orchard (ouch!) in order to move to paradise, I am growing apple trees from seed again. Just because.

Though we lost some of them to cutworms or something, we still have some growing nicely in pots. When we find our new homestead, I hope to get scion wood from the US to experiment with here in the tropics.

Why not? If Steven can grow good apples from seed, maybe I’ll be able to grow good apples in the tropics!

Sprouting Apricot Pits


Sprouting apricot pits is easy. You germinate apricots just like you germinate peach pits… and if you watch my video, you’ll be starting your own apricot trees from seed in no time.

sprouting apricot pits germinate apricot

Look at the beautiful apricot pit bursting into life!

That said, no matter how many times you do something, once you do it on film you start to worry if you did it right.

When I did my “How to Germinate Peaches (and Other Stone Fruit)” video back in July I hoped I would have some success, even though I’ve done this before and never had it fail:

After buying the fruit, doing the work to make a nice video and posting it to YouTube… doubts entered my mind.

Could the fruit I chose be sterile? Might the pits fail to germinate and just mold over instead? Should I have cracked the pits first and just taken out the kernels?


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Will the universe conspire against me to make everything I do fall into weeping and ashes?

Apparently not:

Now I have no idea if I can get an apricot to grow in the tropics but, by golly, I’m going to give it a go. I know it will be fine for the first half-year until it needs a winter dormancy. Maybe I can build a big outdoor fridge! Sprouting apricot pits is just the start… now I actually need to grow the trees.

That said, if my seedling peaches are any indicator, we’re going to do fine with the tree part:

Apricots are one of my favorite dried fruit. I wish I’d tried this with apricot pits back in Florida or Tennessee where I’d have a better chance of getting fruit, but we’ll try tricking them into fruiting here by leaf-stripping during the dry season. It could happen, and if not: well, we pulled off a good demonstration on how to germinate apricots, at least! The other pits haven’t germinated yet but they can take a few months. I’ll bet we get a few more soon.

The Marvels of the Rainforest: Cecropia, Insects and Ganoderma Mushrooms!



Ever since I was a child I wanted to see the rainforest… or live in the rainforest.

Now I do and it’s wonderful.

Unfortunately, our area is a regrowth forest with less species diversity than should be here.

Our neighborhood used to be almost nothing but fields of sugarcane sometime last century… but the rainforest is reclaiming much of the now uncultivated soil.

There are much wilder areas within a day’s drive but we haven’t been able to get a vehicle yet, so those wilder forests must wait to be explored.

Even in our newer rainforest here, there is a lot to see. Every time I go on a hike I find something new or exciting.

For example, on my last hike I encountered multiple interesting creatures and plants worth sharing.


A Ganoderma Mushroom!

The first of my finds was a gnarly ganoderma mushroom of some sort.

These are the famous “reishi” mushrooms of Eastern medicine.

Ganoderma-close-up Ganoderma-close-up-growing

I have found these before back in Florida, though not the same species.

The Floridian ones are definitely prettier – take a look:


All are supposed to be medicinal. I will make tea soon.

If my next post reads like Alice in Wonderland, I obviously picked the wrong mushroom.

Cecropia Trees

One tree that is a common regrowth forest species in the tropics is the “trumpet tree”, which is any of multiple species of Cecropia tree:


I love these trees. Look at these supporting roots near the bottom:


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As my brother-in-law remarked on my Instagram, “it looks like a foot!”

Check out what Cecropia bark looks like close up:


Just a marvelous, beautiful and useful tree. They grow them at ECHO for multiple reasons:

If I still lived in South Florida, I would totally plant one. Or ten.

When I finally get to launch my next food forest I will plan them in.

Beautiful Insects

As I was getting ready for my hike down the hill, one of the children pointed out this beautiful member of the click beetle family hanging out on one of our jackfruit:


I used to have a 1982 Oldsmobile Cutlass Supreme painted that exact color, in glitter-fleck, with chrome rims.

I got pulled over all the time. I miss that car, though.

Another beautiful creature is this little butterfly:


They are charming and flutter about us as we cut through the tall weeds and grass on our way to the creek.


I admit that I had visions of giant snakes, terrifying insects and marauding monkeys before moving… but thus far we seem to be in a quiet corner of the rainforest. That’s probably good, as I don’t fancy losing any children to fearsome and poisonous creatures… and I would rather keep the fruit for ourselves, not stealthy simians.

If you’d like to see an extended tour, along with my ridiculous rapping, I posted an entertaining rainforest tour video on Friday of last week:

Happy Monday – I’ll be back tomorrow with more pretty pictures. May you have a blessed and productive new week.

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